Straying from heavier, mayonnaise-based pasta salads, I created this lighter olive oil-based salad. Lemon juice, feta cheese, garlic and tomatoes brighten up this colourful and vibrant dish. —Laurie Sisco, Kingsley, Michigan
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Gremolata Pasta Salad
Prep Time
20 min
Yield
10 servings
Components
- 12 ounces small pasta shells
- 1 pound recent asparagus, trimmed and reduce into 1/2-inch items
- 2/3 cup minced recent parsley
- 1 medium lemon, zested and juiced
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1/3 cup olive oil
- 3/4 cup crumbled feta cheese
Instructions
- Prepare dinner pasta based on bundle instructions, including asparagus over the last 3 minutes of cooking; drain and rinse with chilly water.
- In a big serving bowl, mix parsley, lemon juice, lemon zest and garlic. Add pasta combination, tomatoes and olive oil; toss completely to mix. Gently stir in feta. Serve instantly or cowl and refrigerate till serving.
Diet Info
3/4 cup: 226 energy, 9g fats (2g saturated fats), 5mg ldl cholesterol, 90mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch.